Binignit is a popular Filipino dessert that is commonly consumed during the Lenten season. This dessert is made with a variety of root vegetables, fruits, and tapioca pearls cooked in coconut milk and sweetened with brown sugar. It is often served cold and can be topped with additional ingredients such as jackfruit, bananas, and sweet potatoes.
The name Binignit is derived from the Cebuano word “binignit,” which means “mixed.” This dessert is also known by other names such as “ginataang halo-halo” and “tuburan.”
Binignit is a dish that is deeply rooted in Filipino culture and tradition. It is often served during Holy Week and other religious festivals, and is also a common dessert served during family gatherings and celebrations.
The ingredients used in Binignit may vary depending on the region and personal preference. Some of the common ingredients include taro, purple yam, sweet potato, sago pearls, jackfruit, and banana. These ingredients are boiled in coconut milk and water until they become tender, and then brown sugar is added to sweeten the mixture.
One of the key ingredients in Binignit is coconut milk. Coconut milk is a popular ingredient in Filipino cuisine and is used in many dishes including curries, soups, and desserts. It is made by grating fresh coconut meat and then squeezing it to extract the milk. Coconut milk is known for its creamy texture and rich flavor, and it adds a unique taste to Binignit.
Binignit is a healthy and nutritious dessert. The root vegetables used in the dish are rich in fiber, vitamins, and minerals, and they provide a good source of energy. Coconut milk is also high in healthy fats and contains lauric acid, which has been linked to numerous health benefits.
In addition to its nutritional benefits, Binignit is also a delicious dessert that is enjoyed by many Filipinos. Its sweet and creamy taste, combined with the chewy texture of the tapioca pearls and the different flavors and textures of the root vegetables and fruits, make it a unique and flavorful dessert.
Overall, Binignit is a beloved Filipino dessert that is deeply rooted in tradition and culture. Its combination of flavors and textures make it a delicious and healthy dessert that is enjoyed by many Filipinos. Whether it is served during Holy Week or at a family gathering, Binignit is a dessert that brings people together and is a true symbol of Filipino culture and tradition.
Here is a recipe for Binignit:
- 1 cup diced taro
- 1 cup diced purple yam
- 1 cup diced sweet potato
- 1 cup diced ripe jackfruit
- 1 cup sliced ripe bananas
- 1 cup cooked sago pearls
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1 cup brown sugar
- Pandan leaves (optional)
- In a large pot, bring 2 cups of water to a boil.
- Add the diced taro, purple yam, and sweet potato to the pot and let it cook for 10-15 minutes until the vegetables are tender.
- Add the ripe jackfruit, sliced bananas, and cooked sago pearls to the pot and let it cook for another 5 minutes.
- Pour in the coconut milk and add the brown sugar to the pot. Stir the mixture until the sugar is dissolved.
- Add pandan leaves (optional) to the pot and let it simmer for another 5-10 minutes.
- Remove the pot from the heat and let it cool down.
- Serve the Binignit chilled and enjoy!
Note: You can adjust the amount of brown sugar depending on your preferred level of sweetness. You can also add other fruits or ingredients to the recipe to personalize it to your liking.
Binignit people also ask
Is binignit and bilo-bilo the same?
Binignit and bilo-bilo are similar, but they are not exactly the same.
Both are Filipino desserts made with similar ingredients such as glutinous rice flour, coconut milk, and different fruits and root vegetables. They are both sweet and often served as a dessert or snack.
However, the main difference between Binignit and bilo-bilo is the way they are prepared. Binignit is a soup-like dessert that is made by boiling the ingredients together in coconut milk and water until they are tender. On the other hand, bilo-bilo is made by forming the glutinous rice flour into small balls or dumplings, which are then boiled in water until they are cooked. These bilo-bilo dumplings are then added to the coconut milk and fruit mixture to create a dessert similar to Binignit.
Overall, while Binignit and bilo-bilo share many similarities, they have different preparation methods and slightly different flavors and textures.
Why do we use binignit in Holy Week?
Binignit is traditionally consumed during the Holy Week in the Philippines, particularly on Maundy Thursday or Good Friday.
The use of Binignit during Holy Week is tied to the Christian practice of abstinence and fasting. During this time, Filipino Catholics observe a strict meatless diet and abstain from eating meat as a form of sacrifice and penance. Binignit is a popular alternative because it is a filling and nutritious dessert that is made with root vegetables, fruits, and tapioca pearls in coconut milk. It is also considered a simple and humble dish, reflecting the spirit of penance and simplicity that is observed during Holy Week.
In addition to its symbolic significance, Binignit is also a cultural tradition in the Philippines. It is often prepared and shared among families and communities during the Holy Week, serving as a reminder of the importance of family and community bonds in Filipino culture.